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Monday, August 12, 2013

Coconut Chicken Tenders with Sweet and Sassy Dipping Sauce

What could be better than transforming chicken into a fried-favorite variation of crunchy coconut shrimp? Coat the tenders in coconut, fry and pair with a sweet and sassy sauce for a combination of sweet, spicy, cold and crispy.

I use Orange Marmalade, grainy mustard and horseradish -- it is the same sauce that Outback serves with their coconut shrimp. I also use Mai Ploy -- as Asian red sauce that is absolutely the best -- Papadeaux serves it with their coconut shrimp.

Since I'm allergic to shrimp, this is a far better recipe for my family. I've always wondered what coconut shrimp tastes like. Love this Patti, and thanks for helping out a shellfish-allergic friend! xo!!!